I'll keep this post short and sweet and get straight to the point. Head down to the recipe and have at a go at these. They would be amazing piped over a roasted Hazelnut which was what I really wanted to do but ran out of time getting them. These are walnut and almond. I also filled a few dates with an almond and covered them! Verdict! Yum! ;-)
Chocolate Nut Covered Truffles
Makes: a lot!!
1 cup raw cashews
½ cup pitted dates
1 cup tempered raw cacao paste
¾ cup raw cacao butter
½ cup coconut sugar
½ tsp vanilla powder
¼ tsp Himalayan salt
2-4 tbs maple syrup, agave, raw honey (Not vegan) - (I used 4)
1 cup hazelnuts and/or walnuts – I made both
- Soak cashews in a water for at least 2-3 hours
- Add the dates to a cup then fill it with water to about a 1/3 then press the dates down into the water so that they are all covered. Let it sit with the cashews for 2-3 hours also.
- Add the cacao paste, cacao butter, sugar, salt and vanilla to a heat proof bowl then place in a dehydrator or an oven on the lowest setting to melt.
- Once the mixture is completely melted give it a stir to combine all of the ingredients. Set aside.
- Rinse and drain the cashews then add them to high speed blender with the dates and date soak water.
- Add the maple syrup then blend until it becomes smooth starting on a medium speed increasing to the maximum speed. If it’s too thick to get smooth that’s ok, go to the next step.
- Stop the machine then add the chocolate mixture then blend again on the highest speed for at least 1 ½ to 2 minutes to get it super smooth and creamy if your machine can handle it. If not do it for as long as you can so that it get to the right consistency.
- Spoon the mixture into a piping bag with a decorative nozzle. Make sure to tie a rubber band just above the nozzle to stop the mixture leaking out.
- Let it cool for about ½ to 1 hour then pipe over the walnuts or hazelnuts and place into the fridge to set.
- Place walnuts and or almonds onto non stick paper or teflex sheets on a tray that will fit into your fridge.
- Carefully but firmly pipe the mixture over the nut in a motion that enables the mixture the flow down the sides of the nut. I could have done a better job, see how you go. :-)
- Once you've covered them all place the tray in the fridge so the chocolate can set remembering that it is a truffle so it won't do completely hard.
- Once they are firm enough to lift transfer them into a large sealed container with low sides as you only want to do one layer.
- They last really well in the fridge or freezer.
- Untempered raw cacao paste will also work but the end result may not be as glossy.
- If you can't get the raw cacao butter then you can substitute coconut butter which may result in a slightly coarser texture if the butter is not 100% smooth or coconut oil but they will need to kept quite cool as they will soften very easily, because of this only use 1/3 to 1/2 cup instead of 3/4.
- Other ideas include piping the mixture over a date stuffed with an almond, plain swirls or for the extra special treat piped over a roasted hazelnut.